Eggs with Spinach & Toast

Looking to add some protein to your morning meal?  Try this quick and easy breakfast recipe with eggs and spinach.


2 eggs

2 cups of fresh spinach

2 small size multigrain toast

lemon juice

1 teaspoon of olive oil

salt and pepper



Put eggs in boiling water and cook for 6-7 minutes and chill in cold water after they are cooked for a minute.


Sauté spinach for 1 minute or 2 (add 1 teaspoon of olive oil) on each side, add a dash of salt and pepper


Serve immediately with the soft boiled eggs drizzled with chives and a side of the multigrain toast.


This serving has only 270 calories, 18 grams of protein, 10 grams of fat, and 24 grams of carbs. Bon Appetite!